Lately I’ve been having some pretty bad results with chocolate chip cookies. They come out of the oven flat and crumbly. Sure, they taste OK, but they aren’t very pretty.
So I decided to do some research. I think there are a few places I’ve been going wrong:
- Doubling a baking recipe does not always yield ideal results. The measurements just don’t seem to work right.
- I’m not mixing the sugar and butter long enough. Usually I only do mix them until incorporated, but as this recipe shows, a full five minutes is needed.
- The butter needs to be just softened, not melted.
- Nestle Tollhouse may not provide the very best recipe for chocolate chip cookies.
I came across the recipe for these cookies on a food blog. They were titled “The best EVER chocolate chip cookie.” It was worth a try.
And look how pretty they turned out! They actually look like cookies; nice and round, and not at all flat. They had a nice chewy texture, and a great flavor.
The only thing I’d do different next time is add more chocolate chips. This calls for 16 ounces, but I only had a 12 ounce bag. It was enough of a difference to miss.
This recipe was super easy too. None of that mixing the dry ingredients before adding to the wet ingredients nonsense.
Recipe: Chocolate chip cookies
Adapted from savorysweetlife.com
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups (12 oz) all-purpose flour
- 1 tsp. coarse sea salt OR 1/2 teaspoon of table salt
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 cups/16 oz semi-sweet chocolate chips
- Preheat oven to 360 degrees (odd, but it worked!)
- Cream butter, sugar, and brown sugar until it is nice and fluffy (approximately 5 minutes on medium speed).
- Add both eggs and vanilla and beat for an additional 2 minutes.
- Add baking soda, baking powder, salt and flour until cookie batter is fully incorporated. Stir in chocolate chips. The cookie batter should be somewhat thick.
- Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.
- Allow the cookies to cool on the paper for at least 3 minutes before serving.
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